Going Gluten-FreeNovember 9, 2010

Stewing Over Sickness

The autumn chill has arrived and with it, full-blown colds for both my children.

Crumpled tissues are mounting in wastebaskets throughout the house, medicine for fever is dispensed and two nebulizers are humming with extra asthma treatments. And there are the inevitable sleepless nights. Even now as I write, my 2-year-old daughter is dozing on my shoulder because it's the only way she can get comfortable enough to sleep.

A cold is never just a cold for an asthmatic like my 7-year-old son. It often lingers and turns into a respiratory infection that requires stronger medications and sometimes a trip to the emergency room because of breathing difficulties. So at the first sign of a cold, I begin preventative measures. We take it easy. I increase the fluids, up the breathing treatments--and get out my big soup pot.

Families have relied on the soothing power of chicken noodle soup for decades and mine is no different. When I roast a chicken, I always freeze the carcass to make broth later on. I love the aroma of homemade soup as it simmers on the stove. It wafts through the house, giving me a sense of calm as I tend to my sick kids. (Click here for a recipe for Gluten-free Chicken Stock.)

I love it that chicken soup can be quickly “beefed up” into a chicken stew by adding an assortment of chopped vegetables and potatoes, rice or gluten-free noodles so that it’s a one-pot meal. Complete in itself, it’s easily enhanced with a simple green salad and some homemade bread. If I'm lucky, I'll have a batch of gluten-free bread or muffins in the freezer, making dinner that much easier. After all, I need free hands to open tissue boxes and provide extra hugs.

I’m thankful for the solace of allergy-friendly comfort foods that the whole family enjoys. What foods do you turn to for comfort?

Comments (2)

I'm a chicken soup lover, too. I can no longer eat gluten or dairy products, so rely on potatoes or rice to "bulk" it up. I also enjoy pureed potato or carrot soup. I like it creamy, so use either coconut, rice, or soy milk (whichever I have at the time). A potato in the carrot soup adds to the creamy texture. These soups are regulars in my cold weather kitchen.

Posted by: Unknown | November 12, 2010 10:15 AM    Report this comment

Soft, sticky millet is a comfort for me.

Posted by: Unknown | November 11, 2010 12:53 PM    Report this comment

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